The Shared Passion of Our Founders
Rodeo de las Aguas founders Tony Garcia and Jefrey Levy bonded over their mutual love for collecting fine wines. Over two decades, they honed their tasting skills, mastering the nuances of wines and understanding the concept of "terroir" – the unique environmental factors shaping a wine's character. Their journey led them to appreciate how each vineyard's distinct terroir contributes to the diversity of aromas and flavors in wines.
After years of exploring fine wines, Tony and Jef expanded their passion to include the world’s top spirits, including tequila. Recognizing the impact of terroir on agave cultivation and tequila production, they partnered with a traditional distillery in the Southern Highlands of Jalisco, Mexico. Collaborating with their master tequilero and distillery team, they crafted distinctive tequilas reflecting the terroir of select agave fields across Jalisco.
The Distinction of Terroir Creates Beautifully Balanced Tequila
The concept of terroir, the exclusive qualities of a place, served as the inspiration for Rodeo de las Aguas Tequila. Our team shares a decades-long passion for tasting, analyzing, collecting, and marketing the world’s finest wines and spirits. Respect for tradition, and the essence of the land, results in uniquely authentic tequilas, additive-free, driven by purity, complexity, and exceptional finishes.
Elegantly Crafted to Produce the Purest Expression of Agave
Rodeo de las Aguas Tequila is hand-crafted and distilled with unbridled devotion to the true expression of agave. A family-owned artisan business, our distillery represents more than 100 years of traditional experience dedicated to producing the absolute finest quality pure agave spirits.
Cultivated and harvested in the Southern Los Altos de Jalisco highlands of Mexico, our agave fields are in the region of Altos Sur and span various towns including Arandas, Valle de Guadalupe, Tepatitlán de Morelos, San Miguel el Alto, San Julián, San Ignacio Cerro Gordo and Jesús María. Featuring red soils rich in iron, clay minerals and oxygen, at an average height of 6,700 feet above sea level, the temperate, semi-warm, and arid climates are ideal for growing the best agave.
Our Harvest and Process
The process begins with the harvesting of agave no less than 5 years old to guarantee prime maturity of the agave sugars. After removing the leaves in the field, the “piñas” are carefully transported to our distillery where they are cut in preparation for cooking. As part of our slow cooking process, dry steam is applied for at least 16 hours, the agave sugars are carefully hydrolyzed in a controlled manner to retain all the nutrients and complexity.
Once cooked, the agave is removed from our ovens and moved to our three-mass mill. Through four steps, water from a deep well is added to the agave then squeezed to remove the juices where our characteristic sugars and nutrients are found. The agave juices serve as the basis for the creation of aromas and flavors of our tequila. The juice is taken to open stainless-steel vats for fermentation, a step where, over five to eight days, the yeast transforms the sugars and nutrients into the different compounds for our unique tequilas. By completion of the fermentation process, we have obtained an optimal alcoholic content, and the different compounds that give each of our tequilas their unique personality. Once fermented, the agave juices are taken immediately to the stills for double or triple distillation depending on the particular tequila.